We spent Saturday night at our regional distiller’s festival, Toast, hosted by the Oregon Distillery Trail group. This is our second time attending, and I enjoyed it just as much as the first time. Oregon/Washington has a great selection of local distillers and they were showing off everything from core spirits such as rum, whiskey, and vodka, to liqueurs and syrups to supplement your cocktails. Plus, there was a great selection of food from local restaurants and caterers (including truffled rabbit stew and whole roast pig).
Some of my standouts for this year:
- Quince Liqueur from Stone Barn Brandyworks
- Silver rum from Flooded Fox Den Distillery (and some of the best graphic design I’ve seen)
- Interrobang vermouth
- Vanilla-spice Rooibos Syrup from Portland Syrups
I’m really lookin forward to using some of these great new ingredients.
In the meantime, I’ve been waiting to share this Manhattan variant. While the Bartender’s Choice app calls this a Bobby Burns, it’s really just a Scotch Manhattan with a touch of Benedictine. I really love this cocktail, and I’m not generally a huge Scotch fan (I’ll drink it, but it’s not what I gravitate to). I’m guessing my choice of scotch helps (Compass does great work with blended scotch), but I definitely recommend giving this a try.